Mile High Raspberry Pie is a nostalgic dessert that delivers vibrant berry flavor with cloudlike texture and beautiful presentation. A crunchy almond pastry shell holds a tall, airy filling made by folding sweetened whipped cream into a luscious mixture of fresh raspberries, egg whites, and a touch of lemon juice. Its signature height comes from the whipped egg whites and cream, giving the pie a light yet indulgent feel. This showstopping pie is perfect for summer gatherings or special occasions where a fresh, fruit-forward dessert steals the show.
Ingredients
For the Filling:
- 1½ cups raspberries (fresh or frozen )
- 1 cup sugar
- 2 egg whites
- 1 tbsp lemon juice
- 1 dash salt
- 1 cup heavy cream (whipped)
- ½ tsp almond extract
For the Almond Pastry Shell:
- ¼ cup butter
- ¼ tsp vanilla extract
- 2 tbsp sugar
- 1 egg yolk
- ¾ cup all-purpose flour
- ¼ cup almonds (finely chopped )
Instructions
Step 1: Make the Almond Pastry Shell
- Cream butter with sugar until light and fluffy.
- Add egg yolk and vanilla; beat thoroughly.
- Stir in flour and chopped almonds to form a soft dough.
- Press dough into a 9-inch pie plate.
- Chill for 30 minutes.
- Bake at 400°F for 15 minutes or until golden. Let cool.
Step 2: Prepare the Filling
- Thaw raspberries if frozen.
- In a large mixing bowl, combine raspberries, sugar, egg whites, lemon juice, and salt.
- Beat for 10–15 minutes or until mixture becomes very stiff.
- Fold in whipped cream and almond extract.
Step 3: Assemble and Chill
- Spoon filling into cooled almond pastry shell.
- Refrigerate for at least 1 hour before serving.
Tips
- Substitute fresh raspberries when in season; freeze lightly before whipping for best texture.
- Add ½ teaspoon vanilla extract for a warmer flavor profile.
- Fold in finely chopped almonds into the filling for extra texture.
- Use a store-bought almond crust to save time.
- For a stronger almond note, increase almond extract up to 1 teaspoon.
- Garnish with fresh raspberries and whipped cream rosettes before serving.
- Add a splash of raspberry liqueur for an adult variation.
- Use mixed berries instead of raspberries for a “mile-high berry pie.”
- For a firmer freeze, extend freezer time to overnight.
- Chill the mixing bowl before whipping cream for optimal volume.
Nutrition
Calories: 323kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 58mgSodium: 113mgPotassium: 121mgFiber: 2gSugar: 33gVitamin A: 477IUVitamin C: 7mgCalcium: 56mgIron: 1mg
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